Oatmeal-Molasses Pumpkin Cake
Oatmeal-Molasses Pumpkin Cake with Caramel Glaze and Candied Pumpkin Seed Topping (the cake portion)
Servings 12
Calories 252kcal
Ingredients
- 1 ½ cups old fashioned oatmeal
- 1 cup flour
- 1 tsp. baking soda
- 1 teaspoon baking powder
- ½ teaspoon Kosher salt
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cardamom if you don't have this ingredient, just skip it
- 2 eggs
- ½ teaspoon vanilla extract
- 15 oz pumpkin puree canned
- ½ cup of molasses unsulfered
- 1 cup light brown sugar
- ¼ cup canola oil
Instructions
- Preheat oven to 350 degrees, and coat bundt pan with non-stick cooking spray.
- Put oatmeal in food processor, and pulse until ground to flour texture.
- Add flour, baking powder, baking soda, and spices. Pulse to mix.
- Beat eggs and vanilla in mixing bowl.
- Add pumpkin, molasses, brown sugar and oil. Mix well.
- Add the flour mixture, and mix well.
- Pour batter into bundt pan.
- Bake for 45-50 minutes.
- Cool on baking rack.
- Once cool, pour glaze over cake and top with seeds.
Notes
Nutrition is just for cake itself, add glaze and topping for total.
Nutrition
Calories: 252kcal | Carbohydrates: 46g | Protein: 3g | Fat: 6g | Cholesterol: 27mg | Sodium: 233mg | Potassium: 402mg | Fiber: 2g | Sugar: 29g | Vitamin A: 5555IU | Vitamin C: 1.5mg | Calcium: 83mg | Iron: 2.4mg